To begin making the Gajar Halwa Barfi recipe, in a medium sized non-stick pan, add grated carrot and cook for 5 minutes.

Add milk, saffron milk and mix it well. Put the lid on top and cook for about 3 to 4 minutes. Now once milk gets evaporated, add sugar, cream and stir it continually for 5 minutes.

Once it gets dry, add half khoya/mava (100 grams) and again mix it well and cook for 3-4 minutes.

Your Halwa layer is ready, take it out into greased tart plate or any other plate with ghee. And gently press it using your palm once it gets warm.

Place the tart plate into refrigerator for 10-15 minutes, meanwhile start preparation of khoya layer. Into another medium sized non-stick pan, add ghee, once melted, add khoya and mix it well.

Once it gets sticky, add remaining​ sugar into it and mix it well. Switch off the gas and spread this khoya layer on the carrot halwa layer you prepared earlier and again press it gently using your palm.

Garnish it with dry fruits of your choice and cut it in desired shapes and serve it to your loved ones on this Diwali!

Serve this Gajar Halwa Barfi as a dessert after your festive meal of Dum Aloo, Puri and Boondi raita.